“My Mom made these every year at Christmas time. These are a family favorite. For the filling - be sure to test it to make sure it is whipped properly. A good test it to feel it between your thumb and finger - if it is still grainy, it needs to be whipped a little longer. You can make the sour milk, by adding a little bit of vinegar to it.”
READY IN:
16mins
SERVES:
36
YIELD:
36 sandwich cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cookie:.
  2. Preheat oven to 450 degrees F.
  3. Cream together sugar, 1/2 cup shortening and eggs with mixer in a large bowl.
  4. In separate bowl mix together flour, cocoa, salt, baking powder and baking soda.
  5. Add vanilla to the sour milk mixture (vinegar and milk) in a small bowl or measuring cup.
  6. Now mix all of these together with the creamed mixture in the large mixing bowl.
  7. Mix thoroughly.
  8. Add 1 cup boiling water and mix thoroughly. The dough will be almost like a cake batter.
  9. Drop by spoonfuls onto a greased baking sheet.
  10. Bake for 5 minutes in a 450 degree F oven. These bake quickly - do not over bake.
  11. While your cookies cool you can make the filling.
  12. Cook 1 cup milk with 6 Tablespoons of flour until thick. Stir continually while cooking. Once thick, remove it from heat and allow to cool.
  13. In a mixing bowl, combine the sugar, margarine, shortening, vanilla and powdered sugar.
  14. Mix well.
  15. Add the cooled paste (milk/flour mixture).
  16. Mix until it is no longer grainy in texture. It will have a whipped cream look to it.
  17. Once the cookies are cool and the filling is made, take one cookie, turn it upside down and frost with filling. Top it with a cookie that is very close in size. Continue until all the cookies have been assembled into this "Oreo" type cookie. You can either wrap them in foil, or wrap them in plastic wrap. These cookies can be frozen for up to 1 month.

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